Curry Potato or Curry Aloo was one of my favorite meals as a child. Even through out teenage years to adulthood a potato roti was my default. However these days I’m more of a dhalpuri and meat sauce kinda person. It came as a bit of a shock to realize that we didn’t have a curry aloo recipe on the website so that needed to be rectified with the swiftness.
Curry Aloo is an easy and inexpensive vegan dish to prepare. And it is also a great recipe to try if you’re new to cooking and looking to prepare a good curry dish. For this recipe I create a curry paste then add it to the oil but some people prefer to fry the curry powder directly in the oil then add liquid after. Both methods yield very similar outcomes so it really does come down to personal preference.
For this curry aloo recipe you will need:
5 medium sized potatoes peeled & cubed
7 cloves garlic minced
1 whole garlic clove
1 medium onion diced
1 scotch bonnet pepper finely chopped
6 carapulay leaves (curry leaves)
4 shadon beni leaves chopped
4 sprigs thyme removed from stem & chopped
3 tsp curry powder
1 tsp whole geera
1/4 cup boiling water
4 cups water
2 tbsp oil
salt & black pepper to taste
Add oil to a pot then add whole garlic clove. Chunkay (fry) until garlic is brown in color and fragrant.
Add whole geera, carapulay and onions then sauté for 45 seconds.
Add minced garlic and scotch bonnet pepper then sauté for 30 seconds.
Combine curry powder with boil water to make a paste. Add paste to the pot then season with salt and black pepper. Allow paste to cook until thickened (approx 5 minutes).
Add half the herbs then add potatoes and toss until pieces are covered with curry mixture.
Add water then season with additional salt to taste.
Bring pot to a boil on high heat then cover and allow to simmer on low heat for 25 minutes or until potatoes are fork tender.